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Wednesday, August 31, 2011

Beef Tenderloin with Blue Cheese Sauce and Grilled Veggies

The only thing I could have wished about this meal is that I could have taken a better picture. It was DE-licious! Everything was perfect from the fantastic grilled and seasoned veggies to the juicy and savory meat all topped off with the SAUCE! Oh my! The sauce. Boy, oh boy, was it delectable. If you like blue cheese, you will love this sauce. I was tempted to dip in there with my fingers it was so good. Oh, I'm still dreaming about that sauce. It was the perfect match with the meat and veggies. Oh the sauce....mmmmm....it was so good. Still thinking about it. Mmmmm.....

Directions:
Preheat your grill for high heat grilling. Wash the tenderloin and pat dry. Ligerally coat with olive oil. Season with the seasoned salt, pepper, and garlic. Grill for 20 minutes on high heat and then check witha meat thermometer. When the temperature reaches 125 degrees in a couple places, it is medium-rare. If you want it more well done, cook it for a bit longer. Remove from the grill and let rest for 10-20 minutes. While the meat rests, combine the blue cheese, mayo, sour cream, lemon zest, salt and pepper in a bowl and mash to combine. Slice the beef and serve witht the sauce on the side.

Directions:
Combine all of the vegetables in a large bowl. Add the olive oil, salt and pepper and toss to coat. Place the vegetables in a grilling basket or directly on the grill. (We actually didn't have a grilling basket so we put ours directly on the grill. Put them on skewers if you need to so they don't fall through the grates of the grill.) Grill for 20-30 minutes (turn after 10 minutes) or until the vegetables are cooked to the desired tenderness. Place on a serving platter, sprinkle with cheese and serve.

1 comment:

Hi Kimmy,Your Beef Tenderloin looks so delicious. I really like that Blue Cheese Sauce, it would really be good. Hope you have a wonderful holiday week end and thanks so much for sharing with Full Plate Thursday. Come back soon!Miz Helen

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